Inactivation of Escherichia coli O157: H7 in fruit juices by combined treatments of citrus fruit essential oils and heat

International Journal of Food Microbiology

Volumn 159, Issue 1, 2012, Pages 9-16

  Espina, Laura ^a   Somolinos, María ^a   Ouazzou, Abdenour Ait ^a   Condón, Santiago ^a   García Gonzalo, Diego ^a   Pagán, Rafael ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

Citrus essential oil; Combined process; Escherichia coli O157:H7; Fruit juice; Heat; Sublethal injury

Indexed keywords

ESSENTIAL OIL;

ARTICLE; CITRUS FRUIT; ESCHERICHIA COLI; HEAT TREATMENT; LEMON; MANDARIN; ORANGE (FRUIT); PH; TEMPERATURE; TREATMENT DURATION;

BEVERAGES; CITRUS; CITRUS SINENSIS; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FRUIT; HOT TEMPERATURE; MALUS; OILS, VOLATILE; TEMPERATURE;

CITRUS; CITRUS LIMON; ESCHERICHIA COLI; MALUS X DOMESTICA;

EID: 84866030211     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.07.020     Document Type: Article

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